Dinner Menu
Friday, February 19th, 2016
Smaller Plates
12.
Delftree Button Mushroom Pate
pickles, mustard and toasts
Fried Brussels Sprouts
smoked pork loin, Mill River poached egg, cheddar
Roasted and Pickled Mighty Food Farm Beets
orange, coriander, feta, poppy and pumpkin seeds
Slow Roasted Carrots
blue cheese, celery and hot sauce
Fried Katama Bay Oysters
buttermilk, black pepper and frisee
Generic Romaine
creamy Parmesan and green olive, more Parmesan
Beef Chili and Cheese Taco
almond romesco, chipotle pimento, lettuce
Cauliflower and Potato Soup
lemon, High Lawn cream, garlic and thyme
Mackerel Salad
cucumber, red onion, roe, dill, toasts
Pheasant and Cabbage Spring Rolls
carrot, scallion and soy-maple
semolina toasts (3.)
Larger Plates
25.
Sautéed Rhode Island Skate Wing
white beans, saffron, tomato, kale, leeks and celery
Pork Loin Schnitzel
sauerkraut, apple sauce, mustard and kohlrabi salad
Braised Veal Cheeks
cherry, polenta, carrots and endive
Swedish NEFF Meatball
pomme puree, lingonberry jam, pickled cucumber, gravy
Pasta
15./22.
Orecchiette, spicy Italian sausage, pepperoncini and peas
Penne, roasted tomato, Lee farms ricotta, Parmesan
Spaghetti, pancetta, walnut and spinach pesto, butternut squash, balsamic, crumbs
Sweet
10.
White Chocolate Cheesecake
passion fruit curd, pecan shortbread
Dark Chocolate Ice Cream
caramel-red wine braised figs, peanut soil
Cherry and Macadamia Carrot Cake
cream cheese mousse, marmalade